Seasoned Tomatoey Pork Meatball Sandwich With Chips

1.Preheat the oven to 220°C/200°C (fan)/gas 7 and boil a kettle.

2.Cut your potatoes (skins on) into chips.

3.Add the chips to a baking paper-lined baking tray (or two) with a drizzle of vegetable oil, a pinch of salt, black pepper, paprika, garlic powder, and onion powder. Toss to coat evenly.

4.Put the tray in the oven for 20-25 min or until golden and crispy.

5.Once the chips are in the oven, peel and finely chop (or grate) 2/3 of your garlic (you'll use the rest later).

6.Chop your tomato roughly.

7.Peel and dice your shallot(s) finely.

8.Grate your Italian hard cheese finely.

9.Wash your spinach, then add most of it to a colander (save a handful for later) and pour boiled water all over it so that it starts to wilt.

10.Rinse the wilted spinach under cold running water until it's cool.

11.Once cool, squeeze as much water out of the spinach as you can and chop roughly.

12.Combine your pork mince (remove the paper if required) with half the diced shallot, half your chicken stock mix (you'll use the rest later), half of your grated cheese, and the chopped garlic. Season with a pinch of salt and mix until totally combined (clean hands is the best way).

13.Divide the mixture into 4 even-sized pieces and shape into meatballs, then add to a baking tray (preferably non-stick) and put in the fridge while you do the next steps.

14.Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat.

15.Once hot, add the meatballs to the pan and cook for 2 min on each side or until browned all over.

16.Once the meatballs have lightly browned, transfer them to a plate and set aside (we'll finish cooking them later).

17.Return the pan to a medium-high heat and once hot, add the remaining chopped shallot and cook for 2-3 min or until softened.

18.Add the roughly chopped tomato and cook for 2-3 min or until the tomato has slightly softened.

19.Add the slightly softened cooked tomato paste, dried oregano, remaining chicken stock mix with 190ml (250ml) [280ml] boiled water and give everything a good mix up.

20.Return the browned meatballs to the pan with a pinch of sugar and cook, covered, for an initial 9-11 min, then remove the lid and cook for a further 3-4 min or until the meatballs are cooked through and the sauce has thickened to a medium consistency (add a splash of water if it gets too thick).

21.Once everything is cooked, stir through the wilted spinach – these are your tomatoey pork meatballs.

22.When the meatballs and chips are almost ready, slice your ciabatta(s) [1] in half and place them, cut side up, on a baking tray.

23.Put the tray in the oven for 2-3 min or until they're hot and crusty.

24.Rub a reserved garlic over the cut side of the toasted ciabatta bases, then layer them with the remaining handful of spinach.

25.Top the spinach with the grated Italian hard cheese and a toasted ciabatta lid.

26.Serve the meatballs on the side with the seasoned chips.